Post navigation

53 thoughts on “Carrot Pickle (Gajar Ka Achar)”

Hello Manjula,
Since we don’t have the sun required to cure carrots anymore I used this recipe (with less salt) to cook a simple carrot side dish…I just roasted the carrots with their spices until they were cooked (I let the carrots soak the spices a bit before). They were very tasty, even my uncle who doesn’t like spiced food agreed (he is a professional cook as well).
Thank you for the recipe, Didina.

Dear Manjula Aunty,
I’ve been a huge fan of your website for years. It’s like opening a page into nostalgic indian recipes. Thanks for sharing your talent. Making this achar today with purple cabbage and carrots.

Thank you for every other magnificent post. Where else could anyone get that kind of info in such an ideal method of writing?
I have a presentation subsequent week, and I’m at the look for such information.

i tried ur recipe of ras malai at home.it wasnt soft and spongywhen i try first time,,,i again tried after few days. this time,it was broken while cooking tikki [ chhena was broken in sugar syrup while cooking]. i used amul gold milk both times. what can be the reason for this?

Dear Manjula,
I will make the Carrot Pickle as per you recipe. I was wondering how to preserve it for longer period and that too without refrigeration? I intend to put cauliflower too if it is okayed by you.

Hi Manjula,
Your videos are wonderful! You really are a sweet spoken lady and I thank you so much for teaching me that Indian food is not that difficult to make and is delicious and healthy as well as economic. Your family is very lucky to have you and so are we your fans!

hi manjula aunti,
i want to ask u tht,for rava idli what type of samolina should i use? is it fine samolina or regular samolina?
if i used fine samolina, will idli make soft and spongy?
plz reply.
thank u.

Debbie, asafoetida is a powdered resin derived from a shrub. It’s very bitter and only a small amt should be used. It tastes similar to onion and garlic. I’m guessing you can find it online, but I’ve used small amts of minced onion and minced garlic as a substitute.

Hi Debbie,
I am from Mississauga , Ontario. Asafoetida is available in most of the Indian stores. It is a primary ingredient for pickles and has many very good medicinal properties. Good Luck in finding it !

do i use black mustard seeds or yellow ones?
my mother in law uses fresh chives & peices of ginger
also should i cut the garlic in half or what? she doesnt add lemon or vinegar & her pickles have a nice tangy taste due to the garlic.. she is not here to ask.
please let me know yours sound similar to what she used to make
Thank you.

Dear Aunty,
Is it really necessary to keep the achar in the sun? I live in Ireland and there is not much sun here.I made the achar yesterday as it was sunny but it soon started raining.
Can you plz suggest anything?
Thanks a million.